Champagne Curd Spaetzle

Summary

Prep Time	15 mins
Cook Time	20 mins
Total Time	35 mins
Course	Side Dish
Cuisine	European
Servings (Default: 10)

Ingredients

Instructions

I always make at least this amount and the unneeded part is frozen in portions. Everyone is excited about it!
Allow the curd to drain well overnight (if this has been overlooked, you can squeeze it out in a tea towel). Squeeze all the ingredients (except for the lard) together (make sure that the flour is sifted!) And reduce them to boiling salted water through a spaetzle sieve. Bring it to the boil once and put it in ice water (there is now crushed ice in the freezer compartment in many supermarkets).
The spaetzle can be prepared very well and then tossed in lard shortly before serving, browned lightly (depending on your taste), done!

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